Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel.

In order to further improve the economic benefits of the coffee industry chain, we carried out the following systematic research on processing by-products. In this research, the obtained coffee cherry peel polysaccharide (CCP) which was removed from the coffee cherry peel by hot acid method had a galacturonic acid content of 20.50 % and a molecular weight of 3.05 kg/mol. According to the results of monosaccharide analysis, Fourier transform infrared spectroscopy, molecular weight distribution, and thermal analysis, CCP was a typical high methoxy polysaccharide. In vitro antioxidant results showed that CCP had better antioxidant capacity than commercial citrus polysaccharide (APC). When it came to emulsification performance, the water-oil bonding ability and disturbance resistance to the fluid of CCP were also significantly higher than that of APC. Specially, we found that 0.50 % (wt%) CCP could form a solid-liquid gel with very high plasticity at low oil phase fraction. In conclusion, the coffee cherry peel could be used as a natural source of a novel emulsifier, providing a promising alternative for polysaccharide in the food industry.

Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies.

Proanthocyanidins (Pas) are widely used in the preparation of functional foods due to their diverse biological activities. Taking advantage of the effect of Pas on the stability of Pickering emulsions, this study constructed the zein-proanthocyanidins-pectin ternary composites (ZPAAPs) as stabilizer to establish Pickering emulsions with potential delivery capacity. The appearance of the emulsion was pink which could be found in visual observation. The emulsion was stable during long-term storage in the range of 0.1 âˆ¼ 0.7 oil phase. CLSM showed that the oil droplets were coated with covering layer formed by ZPAAPs, which effectively prevented droplets congregating. The rheological results indicated that ZPAAPEs had elastic gel-like structure. In addition, ZPAAPEs still contained 54.4 % curcumin after storage for 15 d. And the bioavailability of curcumin was increased to 39.7 % ± 0.3. These studies may contribute to the controllable fabrication of Pickering emulsions for nutrient delivery in the food and pharmaceutical fields.

Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel.

In this study, the effects of pH value, mixing ratio and the Ca2+ concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35. The rheological measurement results showed that TMP/HP (15 mmol/L) hydrogel (THIH) had the highest storage modulus and loss modulus, indicating that the properties of the hydrogel at this Ca2+ concentration had been significantly improved. The results of scanning electron microscope and pore size also proved that the network structure prepared under this condition was compact and uniform, the pore size was small, which was beneficial to the entrapment of active components. Subsequently, in order to explore the storage stability and antioxidant activity of THIH-loaded curcumin in simulated gastrointestinal environment, in vitro simulated digestion experiment was carried out and satisfactory results were obtained. To sum up, THIH was a promising delivery system with broad application prospects, which was expected to provide a novel idea for the entrapment and delivery of active components.